Vegetarian Chili

Published February 6, 2024. Updated February 8, 2024

This post may contain affiliate links. Read our disclosure policy.

Healthy Vegetarian Chili is jam-packed with fresh nutritious veggies, two types of beans, and it’s all simmered in a deeply spiced tomato base. It’s a delicious stew-like soup, ideal for those chilly autumn and winter days and it’s so tasty served with homemade cornbread.

Vegetarian chili in a large white pot.

Easy Vegetarian Chili

You’ll love that this is a vegetable chili you can feel great about eating and feeding the family, and it doesn’t taste too much different than a meat-heavy chili thanks to all those flavorful Mexican spices.

It comes together quickly, it’s just a bit of chopping and has a fairly short simmer time compared to that of traditional chili. It’s hearty and filling thanks to the beans and fiber rich vegetables and it’s still a great base for piling on all the best chili toppings.

We love it with avocado, cheese, and sour cream atop but if you if you want to make this a vegan chili then opt for a vegan cheese and sour cream, or just omit them both altogether.

Close up photo of vegetable chili with beans in a ladle.

Vegetarian Chili Recipe Ingredients

  • Olive oil
  • Fresh vegetables: bell pepper, yellow onion, carrots, garlic, zucchini, jalapeno
  • Frozen corn
  • Canned petite diced tomatoes
  • Tomato sauce
  • Vegetable broth
  • Spices: chili powder, cumin, coriander, smoked paprika, salt and pepper
  • Canned dark red kidney beans and black beans
  • Optional toppings: cheese, avocado, red onion, sour cream, cilantro

Possible Variations

In this recipe you could also try other vegetables such as:

  • Sweet potatoes (garnet, jewel or hannah)
  • Yellow squash
  • Butternut squash or acorn squash
  • Eggplant
  • Mushrooms
  • Poblano or Anahiem peppers
  • Red or russet potatoes
  • Fresh tomatoes (peeled and seeded)

Just keep in mind when using other vegetables some require longer cook times such as potatoes and butternut or acorn squash.

Ingredients used to make healthy vegetarian chili.

How to Make This Healthy Vegetable Chili

  1. Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes.
  2. Add garlic chili powder, cumin, coriander, paprika, and saute 2 minutes longer.
  3. Stir in tomatoes, tomato sauce, broth, and season with salt and pepper to taste.
  4. Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 20 minutes.
  5. Stir in zucchini, kidney beans and black beans and simmer 10 minutes longer.
  6. Stir in corn. Thin with more broth, up to 1 cup as desired.
  7. Serve warm with toppings of your choice.

Steps showing how to make vegetarian chili in a pot on the stovetop.

Frequently Asked Questions

What to serve with vegetarian chili

Can it be made in a slow cooker?

  • To make vegetarian chili in a crockpot simply cook ingredients in a slow cooker on low heat for about 5 hours, or on high for 2 1/2 hours.
  • If doing so finely chop the yellow onion so it ends up tender.
  • You can add the beans in the beginning if you like them soft, otherwise wait to add during the last 15 minutes.

How long does it last in the fridge?

  • Vegetable chili will keep in the fridge for 4 days.
  • Store it in an airtight container.

Can it be frozen?

  • Yes vegetarian chili freezes really well for 3 months.
  • When freezing allow about 1-inch at the top of the container for the soup to expand once frozen so the container doesn’t break.

 

Vegetarian chili in pot shown from above.

Helpful Tips for the Best Vegetarian Chili

  • Always use a variety of vegetables for nutrition and to build up flavor.
  • Saute firm vegetables first and wait to add soft vegetables so they don’t get mushy.
  • Bloom the spices, that is to saute them first to bring out their flavor.
  • Simmer everything together so the flavors have a chance to meld.

Single serving of vegan chili.

More Vegetarian Recipes We Think You’ll Love

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Vegetarian chili in a large white pot.
5 from 7 votes

Vegetarian Chili

This chili is jam packed with nutritious veggies and it's so good no one will even miss the meat! It's perfectly hearty and healthy and it's a dinner you can feel great about eating.
Servings: 7
Prep10 minutes
Cook35 minutes
Ready in: 45 minutes

Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes. 
  • Add garlic, chili powder, cumin, coriander, and paprika and saute 1 to 2 minutes longer. Stir in tomatoes, tomato sauce, broth, and season with salt and pepper to taste. 
  • Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 20 minutes. 
  • Stir in zucchini, kidney beans and black beans and simmer 10 minutes longer. Stir in corn.
  • Thin with more broth, up to 1 cup as desired. Serve warm with toppings of your choice.

Notes

Recipe makes about 12 cups.
Nutrition Facts
Vegetarian Chili
Amount Per Serving
Calories 289 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 939mg41%
Potassium 1261mg36%
Carbohydrates 51g17%
Fiber 14g58%
Sugar 12g13%
Protein 13g26%
Vitamin A 6350IU127%
Vitamin C 108.9mg132%
Calcium 116mg12%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.